This cheesecake is not overly pumpkiny because it has the yummy maple to counteract it; it tastes just like Fall. Cheesecake is my all time favorite dessert, well one of them, and I have always been so intimidated to make it.
This cheesecake is going to be my go-to Thanksgiving dessert from now on. Number one it is perfect, you are forced to make it the day before, so no scrambling or losing track of time and it can’t be done the day before. Number two, if your cheesecake cracks, which it probably will, you spoon a delicious glaze on top and no one knows! I guess we should do a number three, it is amazingly, sinfully delicious.
Add this to your Thanksgiving menu, you will not regret it!
Source: Food Network
10 Graham Crackers, finely ground, about 1 1/3 cups
1/4 cup of Sugar
5 tablespoons of Butter, melted
3 packages of Cream Cheese, 8 oz. each, at room temperature
3 large Eggs, at room temperature for 30 minutes
1 can of Pumpkin Puree, 15 oz.
1 can of Sweetened Condensed Milk, 14 oz.
3 tablespoons of Pure Maple Syrup
2 teaspoons of Cinnamon
1 teaspoon of Nutmeg
1/2 teaspoon of Salt
For the Glaze:
1 cup of Heavy Cream
2/3 cup of Pure Maple Syrup
3/4 cup of Pecan Pieces
First, preheat the oven to 325 degrees.
Next, pulse the graham crackers and sugar in a food processor or blender unit they are finely ground; place in the bottom of your springform pan. Pour the melted butter over the crumbs and press with your hands into a crust onto the bottom of the pan.
Now, beat the cream cheese on high speed until it is very fluffy. Reduce the speed and add in the eggs, bring the speed back up to incorporate the eggs. Add the pumpkin puree, condensed milk, and maple syrup, continue beating on high. Add the cinnamon, nutmeg, and salt and beat for a few more minutes, the more you beat the mixture the lighter and fluffier your cheesecake will be.
Pour the cheesecake mixture into the pan and tap the pan a few times on the counter to remove any air pockets.
Bake for 1 hour and 15 minutes, remove and let it cool on a wire rack for 1 hour. Refridgerate it overnight or at least 4 hours.
In a medium saucepan, combine the heavy cream and maple syrup, bring to a boil, stirring for about 15 minutes or until thick. Stir in the pecan pieces. Cover and chill overnight.
Before serving warm up the glaze, until it can be poured, about 30-45 seconds on high in the microwave. Pour over the cheesecake before serving.
The Barbee Housewife